EASY CHICKEN AND EGG RICE BOWL (OYAKODON)
If you’re craving something warm, comforting, and incredibly simple to make, Oyakodon might just become your new favorite weeknight dinner. This classic Japanese rice bowl—literally meaning “parent-and-child donburi”—features tender chicken (the parent) simmered with onion in a savory-sweet broth, then gently topped with egg (the child). It all comes together in one skillet and is best served over a steaming bowl of rice for the ultimate cozy meal.
This version of Oyakodon is quick, flavorful, and perfect for those nights when you want something homemade without spending hours in the kitchen. With just a few pantry staples like soy sauce, oyster sauce, and eggs, you can create a satisfying, protein-packed dish that feels both wholesome and indulgent. Top it with a bit of fresh scallion and dig in—you’ll see why this is a beloved staple in Japanese home cooking.
WHY YOU’LL LOVE OUR EASY CHICKEN AND EGG RICE BOWL (OYAKODON)
• One-pan meal: Everything cooks in a single skillet—easy cleanup, easy prep.
• Fast & cozy: Ready in about 20 minutes, this dish brings instant comfort.
• Protein-packed: Chicken thighs and eggs make this satisfying and nourishing.
• Budget-friendly: Uses pantry staples and simple ingredients you likely already have.
INGREDIENTS YOU’LL NEED FOR OUR EASY CHICKEN AND EGG RICE BOWL (OYAKODON)
• Chicken thighs: Boneless and skinless, cut into small chunks. Thighs stay juicy and tender as they simmer.
• Yellow onion: Adds sweetness and depth. Thinly sliced so it softens quickly.
• Eggs: Lightly beaten and poured gently over the simmering chicken for that classic silky texture.
• Soy sauce & oyster sauce: These two work together to create a deep umami flavor with a hint of sweetness.
• Salt & water: Enhances and balances the broth.
• Neutral oil: Like canola or vegetable oil, to sauté the chicken.
• Scallion: A pop of color and freshness to finish!
COOKING STEPS FOR OUR EASY CHICKEN AND EGG RICE BOWL (OYAKODON)
Making our Easy Chicken and Egg rice Bowl at home is easier than you might think! Here’s how to bring this cozy dish together in just one pan:
Mix the sauce: In a small bowl, stir together the soy sauce, oyster sauce, salt, and water. Set aside.
Cook the chicken: Heat 1.5 tablespoons of oil in a nonstick skillet over medium-high heat. Add the chicken and sauté for about 4–5 minutes, until the edges are golden brown.
Add the onions: Toss in the sliced onion and cook for another minute, just until it starts to soften.
Simmer with sauce: Pour in the sauce and bring everything to a gentle boil. Then lower the heat, cover the skillet, and let it simmer for 3–4 minutes until the onions are tender.
Add the eggs: Slowly drizzle the beaten eggs over the chicken and onions in a circular motion for even coverage. Cover the skillet again, turn off the heat, and let it steam for 2 minutes until the egg is softly set.
Serve and enjoy: Spoon the mixture over a bowl of warm rice, top with chopped scallions, and dig in while it’s hot!
HOW TO SERVE OYAKODON
Oyakodon is traditionally served over a warm bowl of steamed white rice, ideally short-grain Japanese rice for the most authentic texture. You can also serve it with:
• A side of miso soup or seaweed salad
• Pickled vegetables like takuan (pickled daikon) or kimchi for contrast
• A sprinkle of shichimi togarashi (Japanese chili pepper) if you like a touch of heat
STORAGE & REHEATING TIPS
Got leftovers? Here’s how to store and reheat:
• Storage: Let the oyakodon cool completely, then store the chicken-egg mixture (without rice) in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat or in the microwave in short intervals. If reheating with rice, add a splash of water to prevent drying out.
Note: The eggs may become firmer upon reheating, but the flavors still hold up beautifully.
TIPS FOR SUCCESS
• Don’t overcook the egg: Turn off the heat and let the egg steam gently under the lid for that silky, soft texture.
• Slice the onion thinly: This helps it soften faster and meld beautifully into the broth.
• Use a small skillet: This helps the ingredients stay close together, so the egg covers the chicken evenly.
• Customize to your taste: You can adjust the saltiness by reducing or increasing the soy sauce slightly.
FREQUENTLY ASKED QUESTIONS (FAQ)
Can I use chicken breast instead of thighs?
Yes! Just be careful not to overcook it, as breast meat can dry out more quickly than thighs.
Can I make this dish vegetarian?
You can replace the chicken with tofu and use a vegetarian oyster sauce or mushroom-based sauce. The texture will be different, but still cozy and flavorful.
Is it okay if the eggs are a little runny?
Yes — Oyakodon traditionally has softly set or even slightly runny eggs, which adds to the comforting texture of the dish. If you enjoy your eggs this way, just be sure to use pasteurized eggs to minimize any food safety concerns. If you prefer them more fully cooked, simply let the skillet sit covered for an extra minute or two until the eggs are set to your liking.
Easy Chicken and Egg Rice Bowl (Oyakodon)
Ingredients
- 1.5 tbsp oil
- 1/2 yellow onion - sliced
- 3 skinless - boneless chicken thighs, cut into small chunks
- 2 eggs - beaten
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp salt
- 1/4 cup water
- 1 scallion - for garnish
Instructions
- In a small bowl, add soy sauce, oyster sauce, salt, and water. Mix until well combined.
- Heat 1.5 tablespoon of oil in a nonstick skillet over medium-high heat.
- Once the skillet is hot, add chicken chunks and sauté for about 4-5 minutes until the sides start to turn gold brown.
- Add sliced onion and sauté for another minute.
- Pour in the prepared sauce and bring it to boil.
- Reduce the heat down to low and cover the skillet with lid. Let it simmer for 3-4 minutes until the onions become soft.
- While the sauce is simmering, slowly pour in the beaten eggs in a circular pattern to ensure even distribution over the chicken and onions.
- Cover the skillet with the lid, then turn off heat. Let it sit for about 2 minutes until the egg is fully cooked.
- Plate the dish and garnish with some chopped scallion.
- Serve warm with a bowl of rice. Enjoy!